Fresh fish is best prepared in the simplest of ways to preserve taste and flavor. Fish steamed in a bamboo steamer and seasoned with salt and pepper, fresh herbs, and seasoning will be ready to eat in minutes.
Tastes Like Home
One of the interesting things about hurricane season in the Caribbean is the variety of fish that we get that cannot be found at any other time of the year. Thanks to fish migration, I welcome the opportunity to try fish that I have never heard of before, much less tasted. I am fortunate to have made friends with an owner of one of the fishing vessels at Oistin's. Wendell has been introducing me to other types of fish and it's quite an education.
For me, fresh seafood begs to be prepared in the simplest of ways so that you can taste the flavor and experience the texture. Each fish has its own texture, though there are similarities in some varieties. Of course the application/method used to cook the fish can determine the final texture of the fish. The seasonings used also contribute to the overall flavor of the fish and the dish as a whole.
I've never had Black Jack fish before. This is one of the fish that Wendell introduced me to. It is a favorite among fisher folk. I bought a couple, had a guy at the market it clean it for me and headed home to make an all-time Caribbean favorite – steamed fish.